Norfolk's long coastline and watery fens are a great source of all kinds of seafood and the county's restaurants take full advantage.
Look out for Cromer crabs, Brancaster mussels, Morston oysters, cockles and shrimps - as well as cured fish from several enterprising smokehouses. Also try marsh samphire, once an aquatic weed, now a high-fashion vegetable.
Game from estates such as Holkham and Sandringham is greatly favoured and many farms have a reputation for rearing free-range and organic meat, as well as rare breeds like Norfolk Black turkeys.
The Lavender House is a famous sixteenth century thatched building and now the new home for Chef/Proprietor Richard Hughes, described by customers as a legend in his own lunchtime! His cooking is best described as modern Norfolk
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